Add all ingredients to the crockpot besides the beans. Cook on high until heated through (about 1 hour), stirring every 20 minutes or so. Stir in beans and let cook for about 20 more minutes. Turn to low/warm before serving. Best served with tortilla chips and Day of the Dead Salsa.

PS – if you don’t want to make your own – there are pre-packed cinnamon-sugar chips (Stacy’s pita chips) that are also delicious, or you could use a variety of graham crackers for dipping.

DIRECTIONS:Preheat oven to 350 degrees.

Combine strawberries, kiwi, granny smith apple, jalapeno, red onion, and cilantro. In a small bowl combine lime juice, salt and basil pepper – whisk to combine. Pour over salsa and mix until combined. Taste for seasoning – add additional salt and pepper, if needed. Cover and refrigerate for 30 minutes. This can be made a day ahead of time and refrigerated overnight.

In a small bowl combine cinnamon and sugar. Cover a baking sheet with parchment paper, set aside. Brush top of first tortilla with melted butter. Sprinkle with cinnamon-sugar mixture. Cut with a pizza cutter in half, then each half into 4 segments; you should have 8 wedges from each tortilla. Arrange wedges in a single layer on baking sheet. Bake until crisp, 10 to 12 minutes. Repeat with any remaining chips. Let chips cool before serving. Serve with chilled fruit salsa.